Healthier Sweet and Sour Pork Recipe

This version of the classic Chinese takeout dish is made healthier thanks to sautéed lean pork tenderloin instead of deep-fried, and a master stir fry sauce sweetened with balsamic vinegar and honey.


  • 1 pound pork tenderloin trimmed
  • 1 cup Master Stir Fry Sauce recipe below
  • 1 tablespoon balsamic vinegar
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 1 tablespoon vegetable oil
  • 2 cloves of garlic pressed or grated
  • 1 2-inch piece of ginger, peeled and grated
  • 1/2 red bell pepper seeded and cut into strips
  • 1/2 orange bell pepper seeded and cut into strips
  • 1/2 yellow bell pepper seeded and cut into strips
  • 1 heaving up of pineapple cut into bite-size pieces
  • Fresh cilantro leaves
  • Brown rice for serving optional


  1. Thinly slice the pork tenderloin into 1/4-inch rounds.
  2. For the sweet and sour sauce, add your Master Stir-Fry Sauce (shake it up first), balsamic vinegar, ketchup and honey to a large bowl. Whisk well to dissolve.
  3. In a large 10-inch skillet, warm the vegetable oil over medium heat. Add the port, and sear about 2-3 minutes on each side. Work in batches to avoid overcrowding the pan. Set the pork aside.
  4. Add the garlic, ginger and sliced bell peppers. Sauté for about 2-3 minutes to soften the peppers.
  5. Shake the sweet and sour sauce and then pour into the pan. Bring the mixture to a boil, and simmer for 1-2 minutes to thicken the sauce. Add the pork back along with the pineapple. Cook for about 1 minute to allow the flavors to mingle.
  6. Add your sweet and sour pork to a large serving bowl or platter. Garnish with cilantro leaves. Serve with brown rice if desired.